SELF-GENERATING STEAM JACKETED TILTING FLOOR ... - Fastly

PART NUMBER 10069R2 1 2003-07-03

INSTALLATION and OPERATIONMANUAL

SELF-GENERATING STEAM JACKETED TILTING FLOOR MOUNTED KETTLES MODELS: ELT - 20

ELT - 30 ELT - 40ELT - 60ELT - 80ELT - 100

CROWN FOOD SERVICE EQUIPMENT LTD.70 OAKDALE ROAD, DOWNSVIEW, (TORONTO), ONTARIO, CANADA, M3N 1V9

Telephone: (416) 746-2358, Fax: (416) 746-8324PRINTED IN CANADA

INSTALLATION AND OPERATION MANUAL, SELF-GENERATING STEAM JACKETED TILTING FLOOR MOUNTED KETTLES, ELT-20, ELT-30, ELT-40, ELT-60, ELT-80, ELT-100

PART NUMBER 10069R2 2 2003-07-03

IMPORTANT NOTES FOR INSTALLATION AND OPERATION

This is the safety alert symbol. It is used to alert you to potentialpersonal injury hazards. Obey all safety messages that follow thissymbol to avoid possible injury or death.

WARNING: Improper installation, operation, adjustment, alteration,service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructionsthoroughly before installing, operating or servicing this equipment.

Adequate clearances must be maintained for safe and proper operation.

Intended for commercial use only. Not for household use.

This manual should be retained for future reference.


PART NUMBER 10069R2 3 2003-07-03

TABLE OF CONTENTS

DESCRIPTION PAGE

Important Notes for Installation and Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

1.0 Service Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

2.0 Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 3.0 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

4.0 Operation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

5.0 Cleaning Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

6.0 General Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

7.0 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Appendix A, Material Safety Data Sheet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19


PART NUMBER 10069R2 4 2003-07-03

1.0 SERVICE CONNECTIONS


PART NUMBER 10069R2 5 2003-07-03

INSTALLATION AND SERVICE CONNECTIONS

2.0 INSTALLATION INSTRUCTIONS

UNPACKING

Immediately after unpacking, check for possible shipping damage. If the kettle is found to bedamaged, save the packaging material and contact the carrier within 15 days of delivery.

Before installing, verify that the electrical service agrees with the specifications on the ratingplate located on the right side of the tilt console. If the supply and equipment requirements donot agree, contact your dealer or Crown Food Service Equipment Ltd.

Select a location with drainage directly below the tangent draw-off. Allow sufficient rearclearance from wall for kettle cover to lift upright freely and completely without obstructions.

INSTALLATION

1. The kettle must be installed in accordance with:

1. State and/or local codes.

2. In the USA, the National Electrical code, ANSI/NFPA-70 (latest edition). In Canada, theCanadian Electrical Code, Part 1, CSA Standard C22.1 (latest edition).

2. Set the kettle in the installation location.

3. With the kettle in the upright position, place a carpenter’s level on top of the kettle and turnthe adjustable feet to level kettle side-to-side and front to back.

4. Mark hole locations on floor through anchoring holes provided in flanged adjustable feet.

5. Remove kettle and drill holes in locations marked on the floor (see installation diagram). Insert proper anchoring devices to accommodate 5/16" size lag bolts (not supplied).

6. Reposition kettle. Re-level kettle by making necessary adjustments on flanged feet.

7. Bolt down kettle and seal with Silastic or other equivalent sealing compound. Sealant mustbe applied not only to bolt heads but also around flanges or pedestal base making contactwith floor surface to fulfill NSF requirements. Wipe off excess sealant immediately.


PART NUMBER 10069R2 6 2003-07-03

WARNING: Disconnect the electrical power supply and place a tagat the disconnect switch to indicate that you are working on thecircuit.

ELECTRICAL CONNECTIONS

A Control Box with power supply equivalent to electrical rating of the kettle should be locatedconveniently nearby.

Remove the wiring compartment cover and make electrical connections per wiring diagramlocated inside the control housing cover panel. A waterproof electrical connection from powersupply to rear of control housing must be provided.

Kettle must be grounded in accordance with requirements of the National Electrical Code orapplicable local codes.

Ground kettle to terminal provided in control housing.

Once proper connections are made, replace wiring compartment cover, turn power ON andcheck for proper operation.

SERVICE CONNECTIONS

All internal wiring for the kettle is complete.

If faucet is provided connect water supply and check for proper operation.

INSTALLATION CODES AND STANDARDS

Your electric tilting kettle must be installed in accordance with:

1. Provincial and local codes, or in the absence of local codes, with: C.S.A. C22.1 CanadianElectrical Code, Part 1, or in the U.S.A., the National Electrical Code ANSI/NFPA-70 (latestedition).

2. ANSI NFPA Standard #96, “Vapor Removal from Cooking Equipment,” (latest edition),available from the National Fire Protection Association, Batterymarch Park, Quincy, MA,02269.


PART NUMBER 10069R2 7 2003-07-03

3.0 INTRODUCTION

DESCRIPTION

All electrically powered kettles described and referred to in this manual are pressure vessels ofa double-wall construction forming a sealed jacket (chamber) enveloping the lower two thirds ofthe kettle bowl surface.

The kettle bowl is the container for the food product which ideally should be a liquid or semi-liquid consistency to achieve complete contact with the bowl surface. Food products will fullyabsorb the heat transmitted through that surface from the pressurized steam generated in thekettle jacket.

The jacket is intended to function as a self contained sealed chamber with a permanent solutionof water and antifreeze sufficient not only to immerse and thereby protect replaceable electricheating elements, but also provide the steam source during the steam generating process.

The heating elements are thermostatically controlled to provide precise temperaturesthroughout the range from slow simmer to rolling boil.

All tilting kettles are intended to be permanently floor mounted on legs with adjustable flangedfeet.

A sealed stainless steel tilt mechanism permits the kettle to tilt forward a full 90º for completeemptying. The tilting mechanism is self locking for positive stop action.

CAPACITIES

All models are suffixed with either - 20, - 30, - 40, - 60, - 80 or -100 to indicate the capacity ofthat kettle in US gallons. Thus an ELT-40 indicates a two thirds jacketed electrically poweredsteam kettle mounted on legs with a capacity of 40 US gallons.


PART NUMBER 10069R2 8 2003-07-03

FUNCTIONING MODE

All electrically powered self steam generating kettles consist of a jacket containing a permanentsolution of water and antifreeze sufficient to completely immerse and protect replaceableelectric heating elements.

To minimize tampering, the Safety Valve is plumbed toward the rear of the kettle jacket. Should any component malfunction and cause the pressure in the jacket to reach the ratedpressure of the kettle, this protective device will open automatically and release excessivepressurized steam.

When the Power Switch is turned ON and the Temperature Control (Thermostat) Knob dialed,the TEMPERATURE pilot light will ignite and contactors will close to allow power to theelements. Steam generation will commence and continue until the preselected temperature isreached, at which point the contactors open, cutting off power to heating the elements. TheTEMPERATURE pilot light will then extinguish. When the temperature of the water in thejacket drops slightly, the cycle will repeat itself thus making it possible to maintain any selectedprecise cooking mode temperature.

The temperature required for the cooking process to function adequately must be greater thanthe boiling point of the liquid food product. Further, the higher the temperature, the greater thesteam pressure attained in the jacket and consequently the quicker the cooking process. Forexample, steam pressurized at 30 p.s.i. attains a temperature of 274º Fahrenheit.

Since air is an unsuitable media through which heat may be transferred, it has been removedfrom the kettle jacket during testing at the factory. The Pressure Gauge should indicatevacuum in the jacket in green zone on the gauge (approximately 20 - 25 inches Hg) when thekettle is cold or has been inoperative for some time. The kettle jacket is intended to function atall times as a completely sealed self-contained chamber and it is especially advisable not to tripthe safety relief valve during inoperative periods since this will break the vacuum seal and allowair to enter the kettle jacket.

The Temperature Controls (thermostats) used in these kettles have been calibrated to preventthe heating elements from generating steam pressure that would exceed the rated workingpressure of the kettle. In the unlikely event that the Temperature Control fails and the heatingelements remain energized, the Safety Valve will blow and release the excessive pressure andsteam from the jacket, consequently lowering the water level in the jacket. The Safety Probesensing depletion of the water level in the kettle jacket will not only activate the LOW WATERlevel indicator pilot light, but also signal the Liquid Level Control to switch off power and de-energize the circuit to the heating elements (preventing element burn outs) until the water levelis adequately replenished.


PART NUMBER 10069R2 9 2003-07-03

4.0 OPERATION INSTRUCTIONS

WARNING: The kettle and its parts are hot. Use care whenoperating, cleaning and servicing the kettle.

Ensure that the external electrical service to kettle is on.

Check pressure gauge for correct cold kettle reading. Reading should be in the green area ofthe gauge indicating 25 - 30 In. Hg (630 - 730 mm Hg) of vacuum. If reading is not low enough,follow VENTING procedure in Troubleshooting section prior to using kettle.

Place power switch to ON position.

Preheat kettle by placing thermostat knob at ‘10' and wait until TEMPERATURE light goes off.

Add food to be cooked into kettle.

Place thermostat knob at required temperature setting from 1 to 10 coinciding with the followingtable:

NOTE: Preheating should not be used when cooking milk and egg foodproducts which adhere to hot cooking surfaces. These foods should be placedinto kettle before heating has begun.


PART NUMBER 10069R2 10 2003-07-03

4.0 OPERATION INSTRUCTIONS (Continued)

THERMOSTAT SETTING APPROXIMATE (JACKET) TEMPERATURE

1 140° Fahrenheit 60°Celsius

2 155° Fahrenheit 68°Celsius

3 172° Fahrenheit 78° Celsius

4 187° Fahrenheit 86 °Celsius







When cooking is finished set thermostat knob and power switch to OFF position.

Pour finished product from kettle using tilt handle. Be careful to avoid splashing.

Add water to kettle for cleaning purposes.

Wash kettle thoroughly. See CLEANING procedure, next section.


PART NUMBER 10069R2 11 2003-07-03

5.0 CLEANING INSTRUCTIONS

CAUTION: Do not use cleaning agents that are corrosive.

WARNING: Disconnect the power supply to the appliance beforecleaning or servicing.

WARNING: Never spray water into electric controls or components!

CAUTION: The equipment and its parts are hot. Use care whenoperating, cleaning and servicing.

Your kettle should be cleaned immediately after each use or when cooking a different product. Before cleaning, check that the kettle has cooled enough to touch it.

1. Rinse the inside of the kettle thoroughly and drain to remove any food particles.

2. Using a nylon brush, clean the kettle with a mild detergent and water. Never use steel woolor scouring powder as it will scratch stainless steel. Plain steel wool can leave small piecesof steel which can rust.

3. Rinse the inside of the kettle thoroughly with clean water. Drain the kettle by tilting or usingthe optional tangent draw-off valve to allow the detergent and water solution to drain.

4. Wipe the exterior of the kettle with a clean, damp cloth.

WARNING: If your are cleaning a valve that is assembled to a kettle,be sure the kettle is completely empty of any product.


PART NUMBER 10069R2 12 2003-07-03

DRAW-OFF VALVE CLEANING

1. If equipped with a tangent draw-off valve, turn the large hex nut on the draw-off valvecounterclockwise until it is completely disengaged from the threads. Grasp the valve knoband slowly pull out the valve stem. Wash the valve stem, disk and handle. Insert a nylonbrush, wet with detergent and water, into the valve body and tangent draw-off tube. Brushvigorously.

2. Replace the valve stem assembly and turn the hex nut until snug. Rinse the kettle withclean warm water.

3. Leave the draw-off valve open when the kettle is not in use.

DAIRY DRAW-OFF VALVE CLEANING

1. Remove the plug by first removing the handle, then turn the plug to line up with the pin andpull with both hands. It is important to use both hands because the plug is heavy.

2. Put the plug in a plastic pail that contains a mild soap solution. A plastic pail works best, asit reduces the possibility of nicking or scratching the plug. If the plug gets scratched it maynot seal correctly and could leak.

3. Use a soft cloth or soft brush and clean all surfaces.

4. Using both hands remove the valve from the soap and rinse well in another plastic pail thatcontains fresh water.

5. Wash out the kettle as normal.

6. Return the plug into the body. Be sure the plug is inserted into the notch and turned. Ensure the plug is tight and secure before letting go of it.

If you are cleaning a body and plug assembly, remove the plug and follow the aboveprocedures. when finished with the plug, follow the same instructions for washing the body. Always use both hands when handling the plugs. Reassemble the plug into the body and useas normal.


PART NUMBER 10069R2 13 2003-07-03

WHAT TO DO IF SURFACE RUST APPEARS

Metal utensils should never be used as they will scratch the surface of the equipment and rustmay begin to form. To remove surface accumulation of rust from the inadvertent use of suchutensils, the following procedure may be used.

CAUTION: Improper use of this procedure may damage yourappliance!

1. Use undiluted white vinegar with a non-abrasive scouring pad (plastic) or cloth on theaffected area to remove the rust stain. The appliance should not be heated and remain atroom temperature during the entire cleaning process.

2. If the stain resists removal, additional exposure time with vinegar may be required, to amaximum of one hour.

3. Thoroughly wash all of the vinegar away with fresh clear water. Dry the surface completelyand allow one hour before using the appliance to cook.

Following daily and period maintenance procedures will prolong the life for your equipment. Climatic conditions - salt air - may require more thorough and frequent cleaning or the life of theequipment could be adversely affected.

STAINLESS STEEL

To remove normal dirt, grease or product residue from stainless steel, use ordinary soap andwater (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a cleancloth. Never use vinegar or any other corrosive cleaner.

To remove grease and food splatters or condensed vapours that have baked on the equipment,apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of thepolishing lines. Rubbing cleanser as gently as possible in the direction of the polished lines willnot mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION.

Soil and burn deposits which do not respond to the above procedure can usually be removed byrubbing the surface with SCOTCH-BRITE™ scouring pads or STAINLESS scouring pads. DONOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and furtherspoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS(EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which aremarred collect dirt more rapidly and become more difficult to clean. Marring also increases thepossibility of corrosive attack. Refinishing may then be required.


PART NUMBER 10069R2 14 2003-07-03

STAINLESS STEEL (Continued)

TO REMOVE HEAT TINT: Darkened areas sometimes appear on stainless steel surfaceswhere the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and is not harmful. Heat tint cannormally be removed by the foregoing, but tint which does not respond to this procedure callsfor a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE™ scouringpads or a STAINLESS scouring pad in combination with a powdered cleanser. Heat tint actionmay be lessened by not applying or by reducing heat to equipment during slack periods.

All food contact surfaces must be thoroughly drained and flushed prior to cooking in the kettle.

CONTROL PANEL: The textured control panel should be cleaned with warm water and mildsoap. Never use an abrasive cloth or steel wool. Never use cleaning solvents with ahydrocarbon base.


PART NUMBER 10069R2 15 2003-07-03

6.0 GENERAL MAINTENANCE

No general maintenance is required other than adhering to the Cleaning Procedure instructions.

WARNING: At least twice a year have an authorized service person clean andservice the unit for maximum performance.


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7.0 TROUBLESHOOTING

7.1 LOW WATER LEVEL

Proper water level must be maintained within the jacket for the kettle to operate. Depletion ofwater may occur from excessive opening of or leakage through the safety relief valve.

If water is below required operating level, either initially at start-up or during use, the kettle willautomatically shut off and the LOW WATER signal light will come on.

In order for the kettle to operate, the following procedure must be followed:

The kettle must be cool before proceeding with the following steps.

Trip the safety relief valve lever to relieve all pressure from the kettle jacket.

At exterior rear of kettle jacket remove nut from Air Vent.

Insert funnel into Air Vent opening and slowly add the indicated amount of clean water for:

MODEL ADD: IF COMPLETELY EMPTY, ADD:

ELT-20 140 ounces 4.14 litres 376 ounces 11.12 litres






Replace air vent nut.

Follow AIR VENTING INSTRUCTIONS below.

Continue normal operating procedure of kettle.


PART NUMBER 10069R2 17 2003-07-03

7.0 TROUBLESHOOTING (Continued)

7.2 EXTREMELY SLOW COOKING TIME

1. If the cooking time is abnormally slow, then the difficulty may be due to air beingpresent in the kettle jacket. To remove air, follow AIR VENTING INSTRUCTIONS.

2. If the kettle will not reach and maintain Pressure Gauge zone in the green area onthe gauge when cold, a slow leak may have developed in the jacket. Check allfitting connections to jacket including the heating element gasket. Tighten orreplace if necessary.

3. Slow cooking time may also be due to a burnt out heating element. Test elementsand if defective, replace complete element assembly.

7.3 KETTLE WILL NOT OPERATE WHEN TURNED ON

1. Check that power supply is available to kettle.

2. Kettle will not operate if water level is inadequate in jacket. Follow LOW WATERLEVEL instructions.

3. If water level is sufficient and kettle refuses to operate, then check that Tilt InterlockSwitch in Console is fully engaged when kettle is in its normally upright position. Adjust Retaining Tilt Collar if necessary to assure complete contact with switch and ifkettle still does not operate, then check for defective switch and/or loose wiringconnections.

4. When Thermostat Knob is dialed and TEMPERATURE indicator light does not comeon, then it may be due to either a defective Thermostat or loose wiring connection(s).

5. Check that the Contactor(s) are being energized and power is being made available tothe heating elements when thermostat is dialed. Replace defective Contactor(s).

7.4 DRAW-OFF VALVE LEAKS

If leak occurs through the valve stem, replace the “O” ring. If the leak is caused by faultysealing between the stem disc and valve seat, this can be corrected by cleaning off dried onfood residue with an extremely fine emery cloth. If the vulcanized rubber stem piece has beendamaged, it must be replaced.


PART NUMBER 10069R2 18 2003-07-03

7.5 AIR VENTING INSTRUCTIONS

Check vacuum/pressure gauge when the kettle is cold. Gauge should be in the green vacuumzone, indicating a vacuum between 25-30 In. Hg (630 - 730 mm Hg). If not, air must be vented(removed) for proper heating. Use the following procedures to vent air.

1. Place power switch ON with kettle empty.

2. Set temperature control thermostat to ‘10'. Heat kettle until indicator light goesoff.

3. Using a 7/16" wrench, open bleed vent one full turn for 10 seconds and thenclose. (Located on back of kettle, before pressure relief valve.)

WARNING: SCALD HAZARD. Live steam will escape the bleed nutwhen opened. Stay clear of live steam when performing thisoperation.

4. Cool kettle. Check for proper vacuum in green area of gauge. If vacuum wasnot established, repeat steps 1 - 4.

NOTICE: Draw-Off Valve has a vulcanized rubber coated stem for bettersealing. Do not over-tighten. This may cause the rubber to pull away fromstem and permanently damage it. This is not covered under warranty.


PART NUMBER 10069R2 19 2003-07-03

APPENDIX ‘A’MATERIAL SAFETY DATA SHEET

PREPARATION INFORMATION:

Prepared for use in Canada by: E H & S Product Regulatory Management DepartmentDOW CHEMICAL CANADA INC. P.O. Box 1012 Sarnia, Ontario, N7T 7K7

(800) 331-6451

1. CHEMICAL PRODUCT AND COMPANY IDENTIFICATION

IN CASE OF EMERGENCY: Fort Saskatchewan, Alberta: (780) 998-8282Sarnia, Ontario: (519) 339-3711Varennes, Quebec: (450) 652-1000

Product:: DOWFROST* HD HEAT TRANSFER FLUID, DYED

Product Code: 04632

Effective Date: 2/20/01 Date Printed: 07/10/02 MSD: 002239

DOW CHEMICAL CANADA INC.P.O. Box 1012Sarnia, Ontario, N7T 7K7

Prepared for use in Canada by the E H & S Product Regulatory Management Department;Phone: (800) 331-6451.

2. COMPOSITION/INFORMATION ON INGREDIENTS

Propylene Glycol CAS# 000057-55-6 94%Dipotassium Phosphate CAS# 007758-11-4 <5%Deionized Water CAS# 007732-18-5 <5%

* or (R) indicates a trademark of The Dow Chemical Company.


PART NUMBER 10069R2 20 2003-07-03

MATERIAL SAFETY DATA SHEET

Product: DOWFROST* HD HEAT TRANSFER FLUID, DYEDProduct Code: 04632

Effective Date: 02/20/01, Date Printed: 07/10/02, MSD: 002239

3. HAZARDS IDENTIFICATION

EMERGENCY OVERVIEW

POTENTIAL HEALTH EFFECTS (See Section 11 for toxicological data.)

EYE: May cause slight transient (temporary) eye irritation. Corneal injury is unlikely. Mistsmay cause eye irritation.

SKIN CONTACT: Prolonged contact is essentially nonirritating to skin. A single prolongedexposure is not likely to result in the material being absorbed through skin in harmful amounts. Repeated exposures may cause flaking and softening of skin.

INGESTION: Single dose oral toxicity is considered to be extremely low. No hazardsanticipated from swallowing small amounts incidental to normal handling operations.

INHALATION: At room temperature, vapours are minimal due to physical properties. Mistsmay cause irritation of upper respiratory tract (nose and throat).

SYSTEMIC (OTHER TARGET ORGAN) EFFECTS: Repeated excessive exposure topropylene glycol may cause central nervous system effects.

CANCER INFORMATION: Did not cause cancer in laboratory animals.

TERATOLOGY (BIRTH DEFECTS): Birth defects are unlikely. Exposures having no adverseeffects on the mother should have no effect on the fetus.

REPRODUCTIVE EFFECTS: In animal studies, has been shown not to interfere withreproduction.


Clear yellow liquid. Odourless. Avoid temperatures above 450°F, 232°C.


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4. FIRST AID

EYES: Flush eyes with plenty of water.

SKIN: Wash off in flowing water or shower.

INGESTION: No adverse effects anticipated by this route of exposure incidentalto proper industrial handling.

INHALATION: Remove to fresh air if effects occur. Consult a physician.

NOTE TO PHYSICIAN: No specific antidote. Supportive care. Treatment based onjudgment of the physician in response to reactions of the patient.

5. FIRE FIGHTING MEASURES

FLAMMABLE PROPERTIES

FLASH POINT: 214°F, 107°C (based on a similar material)

METHOD USED: PMCC

AUTOIGNITION TEMPERATURE: NOT DETERMINED

FLAMMABILITY LIMITS

LFL: Not determined

UFL: Not determined



PART NUMBER 10069R2 22 2003-07-03




HAZARDOUS COMBUSTION PRODUCTS: During a fire, smoke may contain the originalmaterial in addition to unidentified toxic and/or irritating compounds. Hazardous combustionproducts may include and are not limited to carbon monoxide and carbon dioxide.

OTHER FLAMMABILITY INFORMATION: Violent steam generation or eruption may occurupon application of direct water stream to hot liquids. Flammable concentrations of vapour canaccumulate at temperatures above 214°F. Liquid mist of this product can burn. Spills of theseorganic liquids on hot fibrous insulations may lead to lowering of the autoignition temperaturespossibly resulting in spontaneous combustion. Container may rupture from gas generation in afire situation.

EXTINGUISHING MEDIA: Water fog or fine spray, carbon dioxide, dry chemical, foam. Alcohol resistant foams (ATC type) are preferred if available. General purpose synthetic foams(including AFFF) or protein foams may function, but much less effectively. Do not use directwater stream. May spread fire.

MEDIA TO BE AVOIDED: Do not use direct water stream.

FIRE FIGHTING INSTRUCTIONS: Keep people away. Isolate fire area and deny unnecessaryentry. Burning liquids may be moved by flushing with water to protect personnel and minimizeproperty damage. Burning liquids may be extinguished by dilution with water. Do not use directwater stream. May spread fire. Fight fire from protected location or safe distance. Consideruse of unmanned hose holder or monitor nozzles. Use water spray to cool fire exposedcontainers and fire affected zone until fire is out and danger of re-ignition has passed. Immediately withdraw all personnel from area in case of rising sound from venting safety deviceor discolouration of the container. Move container from fire area if this is possible withouthazard.

PROTECTIVE EQUIPMENT FOR FIRE FIGHTERS: Wear positive-pressure self-containedbreathing apparatus (SCBA) and protective fire fighting clothing (includes fire fighting helmet,coat, pants, boots and gloves). If protective equipment is not available or not used, fight firefrom a protected location or safe distance.



PART NUMBER 10069R2 23 2003-07-03




6. ACCIDENTAL RELEASE MEASURES (See Section 15 for Regulatory Information)

PROTECT PEOPLE: Use appropriate safety equipment. For additional information, refer toSection 8, Exposure Controls/ Personal Protection.

PROTECT THE ENVIRONMENT: Avoid contamination of all waterways.

CLEAN-UP: See Section 13, Disposal Consideration.

7. HANDLING AND STORAGE

SPECIAL PRECAUTIONS TO BE TAKEN IN HANDLING AND STORAGE: No specialhandling requirements data available.

HANDLING: See Section 8, Exposure Controls/Personal Protection.

STORAGE: See Section 10, Stability and Reactivity.

8. EXPOSURE CONTROLS/PERSONAL PROTECTION

ENGINEERING CONTROLS: Provide general and/or local exhaust ventilation to controlairborne levels below the exposure guidelines.

PERSONAL PROTECTIVE EQUIPMENT

EYE/FACE PROTECTION: Use safety glasses. Safety glasses should be sufficient for mostoperations; however, for misty operations wear chemical goggles.

SKIN PROTECTION: Use gloves impervious to this material.

RESPIRATORY PROTECTION: Atmospheric levels should be maintained below the exposureguideline. When respiratory protection is required for certain operations, use an approved air-purifying respirator. In misty atmospheres, use an approved mist respirator.



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EXPOSURE GUIDELINES: Propylene glycol: AIHA WEEL is 50 ppm total, 10 mg/m3 aerosolonly.

9. PHYSICAL AND CHEMICAL PROPERTIES

APPEARANCE/PHYSICAL STATE: Clear yellow liquid.ODOUR: Odourless VAPOUR PRESSURE: 0.22 mmHg @ 20°CVAPOUR DENSITY: 2.6BOILING POINT: 320°F, 160°CSOLUBILITY IN WATER/MISCIBILITY: CompleteSPECIFIC GRAVITY OR DENSITY: 1.058 @ 25/25°C

10. STABILITY AND REACTIVITY

CHEMICAL STABILITY: Thermally stable at typical use temperatures.

CONDITIONS TO AVOID: Avoid use temperatures above 450°F, 232°C. Product can degradeat elevated temperatures. Generation of gas during decomposition can cause pressure inclosed systems.

INCOMPATIBILITY WITH OTHER MATERIALS: Avoid contact with oxidizing materials. Avoidcontact with strong acids

HAZARDOUS DECOMPOSITION PRODUCTS: Hazardous decomposition products dependupon temperature, air supply and the presence of other materials.

HAZARDOUS POLYMERIZATION: Will not occur.

11. TOXICOLOGICAL INFORMATION (See Section 3 for Potential Health Effects. Fordetailed toxicological data, write or call the address or non-emergency number shown in Section 1).

SKIN: The LD50 for skin absorption in rabbits is >10,000 mg/kg.



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SKIN: The LD50 for skin absorption in rabbits is >10,000 mg/kg.

INGESTION: The oral LD50 for rats is 20,000 - 34,000 mg/kg.

MUTAGENICITY: In vitro mutagenicity studies were negative. Animal mutagenicity studieswere negative.

12. ECOLOGICAL INFORMATION (For detailed Ecological data, write or call the address ornon-emergency number shown in Section 1.)

ENVIRONMENTAL FATE

MOVEMENT & PARTITIONING: Based largely or completely on data for major component(s). Bioconcentration potential is low (BCF less than 100 or Log Pow less than 3). Potential formobility in soil is very high (Koc between 0 and 50).

DEGRADATION AND PERSISTENCE: Based largely or completely on data for majorcomponent(s). Material is readily biodegradable. Passes OECD test(s) for readybiodegradability. Degradation is expected in the atmospheric environment within minutes tohours.

ECOTOXICITY: Based largely or completely on data for major component(s). Material ispractically non-toxic to aquatic organisms on an acute basis (LC50/EC50 >100 mg/L in mostsensitive species).

13. DISPOSAL CONSIDERATIONS (See Section 15 for Regulatory Information)

DISPOSAL: DO NOT DUMP INTO ANY SEWERS, ON THE GROUND OR INTO ANY BODYOF WATER. All disposal methods must be in compliance with all Federal, State/Provincial andlocal laws and regulations. Regulations may vary in different locations. Wastecharacterizations and compliance with applicable laws are the responsibility solely of the wastegenerator. THE DOW CHEMICAL COMPANY HAS NO CONTROL OVER THEMANAGEMENT PRACTICES OR MANUFACTURING PROCESSES OF PARTIES HANDLINGOR USING THIS MATERIAL. THE INFORMATION PRESENTED HERE PERTAINS ONLY TOTHE PRODUCT AS SHIPPED IN ITS INTENDED CONDITION AS DESCRIBED IN MSDSSECTION 2 (Composition/Information On Ingredients).



PART NUMBER 10069R2 26 2003-07-03




FOR UNUSED & UNCONTAMINATED PRODUCT, the preferred options include sending to alicensed, permitted: recycler, reclaimer, incinerator or other thermal destruction device.

As a service to its customers, Dow can provide names of information resources to help identifywaste management companies and other facilities which recycle, reprocess or managechemicals or plastics, and that manage used drums. Telephone Dow’s Customer InformationCenter at 800-258-2436 or 989-832-1556 for further details.

14. TRANSPORT INFORMATION

DEPARTMENT OF TRANSPORTATION (D.O.T.): For D.O.T. regulatory information, ifrequired, consult transportation regulations, product shipping papers, or contact your Dowrepresentative.

CANADIAN TDG INFORMATION: For TDG regulatory information, if required, consulttransportation regulations, product shipping papers, or your Dow representative.

15. REGULATORY INFORMATION (Not meant to be all-inclusive – selected regulationsrepresented).

NOTICE: The information herein is presented in good faith and believed to be accurate as ofthe effective date shown above. However, no warranty, express or implied is given. Regulatoryrequirements are subject to change and may differ from one location to another; it is the buyer’sresponsibility to ensure that its activities comply with federal, state or provincial, and local laws. The following specific information is made for the purpose of complying with numerous federal,state or provincial, and local laws and regulations. See other sections for health and safetyinformation.



PART NUMBER 10069R2 27 2003-07-03




U.S. REGULATIONS

SARA 313 INFORMATION: To the best of our knowledge, this product contains no chemicalsubject to SARA Title III Section 313 supplier notification requirements.

SARA HAZARD CATEGORY: This product has been reviewed according to the EPA “HazardCategories” promulgated under Sections 311 and 312 of the Superfund Amendment andReauthorization Act of 1986 (SARA Title III) and is considered, under applicable definitions, tomeet the following categories:

Not to have met any hazard category.

TOXIC SUBSTANCES CONTROL ACT (TSCA):

All ingredients are on the TSCA inventory or are not required to be listed on the TSCAinventory.

STATE RIGHT-TO-KNOW: The following product components are cited on certain state listsas mentioned. Non-listed components may be shown in the composition section of the MSDS.

CHEMICAL NAME CAS NUMBER LIST

1, 2-Propanediol 000057-55-6 PA1

PA1= Pennsylvania Hazardous Substance (present at greater than or equal to 1.0%).

OSHA HAZARD COMMUNICATION STANDARD:

This product is not a “Hazardous Chemical” as defined by the OSHA Hazard CommunicationStandard, 29 CFR 1910.1200.



PART NUMBER 10069R2 28 2003-07-03




CANADIAN REGULATIONS

WHMIS INFORMATION: The Canadian Workplace Hazardous Materials Information System(WHMIS) Classification for this product is:

This product is not a “Controlled Product” under WHMIS.

CANADIAN ENVIRONMENTAL PROTECTION ACT (CEPA)

This product contains one or more substances which are not listed on the Canadian DomesticSubstances List (DSL). Contact your Dow representative for more information.

16. OTHER INFORMATION

MSDS STATUS: Revised to 16 section format.


The information herein is given in good faith, but no warranty, express or implied, is made. Consult The Dow Chemical Company for further information.


PART NUMBER 10069R2 29 2003-07-03

Revision History

Revision Revised By PagesAffected

EffectiveDate

Comments

10069R1 BrianWalters

4 37108 Installation Codes and Standardssection added.

10069R2 Val 3 to 18 Sept. 6, 2001

10069R2 ValChlistovsky

5, 6, 7, 9,10, 13,16,

17

Nov. 14, 2001

Val, Brian 3, 8, 9, 10,14, 15, 16

July 26, 2002 Paragraph in ‘Functioning Mode’changed, Operation Instructionschanged, Cleaning Instructionsadded, Vacuum Zone changed.

Val 8, 12, 13. Aug. 20, 2002 Minor changes.

Brian, Val,John D.

2, 6, 9, 11,15, 17, 18

Oct. 23, 2002 ERN-859, Revised SafetyStatements, title correction,Material Safety Data Sheetadded.

JohnDerdall

5, 6, 12. Dec. 27, 2002 Installation instructions revised,cleaning instructions revised.

Val 2, 6, 9, 10,11, 12, 13.

June 13,2003

3 warning boxes deleted, skilletchanged to kettle, other minorrevisions.

Val 10 June 23,2003

ERN-554, temperatures changedfor use with new thermostat 9126-1.

Brian, Val 8, 10, 12 June 25,2003

20 psi changed to 30 psi, Temp.Chart - 246°F changed to 240°F,Paragraph 1 in Draw-Off ValveCleaning section revised.


PART NUMBER 10069R2 30 2003-07-03

Document Responsibility

Responsibility Name Title Signature

Original DocumentProduction, Archives, Distribution

LorieMarcocchio

Engineering Clerk

ContentDevelopment,RevisionMaintenance

Brian Walters Technical Service Manager

AgencyRequirements

Val Chlistovsky Approvals & Quality Engineer,ISO

Technical Illustration Tony Cordeiro CAD Draftsman

Document Review John Derdall Manager, ProductionEngineering - QualityAssurance

Document Approval Ed Mueller Executive Vice President

Distribution

Brenda Travis, Cooking Engineer, VULCAN-HART COMPANY, Troy, Ohio, U.S.A. Domenic Caputi, Dave SodiJoe Stritzl Brian Walters

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